Thin pasta (I used one that requires 5 minutes of cooking time)
200 g (100 g per person)
1 pack (vacuum sealed)
Tuna (when substituting the bacon)
1 small pack (1/2 large pack)
Shimeji mushrooms (brown clam shell mushrooms)
Red chili peppers
White wine or sake
Coarsely ground black pepper
a small amount
Parsley or green onions
Boil water in a large pot for the pasta.
Slice or mince the garlic. Cut the bacon into bite-sized pieces. If you are using tuna, lightly drain the oil.
Cut the shiitake mushrooms into slices. Cut the stems off the shimeji mushrooms, and separate into small pieces by hand. Cut the stems off the enoki mushrooms, and cut into half lengths.
Briefly wash the mushrooms.
Add the olive oil into a frying pan, and sauté the garlic over low heat until fragrant. Add the red chili peppers, and bacon (or tuna), and stir-fry.
When the bacon is cooked through, add the mushrooms, swirl in the white wine, and continue stir-frying.
When the Step 1 water starts to boil, add salt (excluded from the recipe), and cook the pasta.
Add the water to the Step 6 pan. Add the consommé cube, and simmer over high heat until it starts to boil.
Simmer over medium heat until the pasta is ready. Taste it and adjust the flavour with salt if you need
Transfer the pasta into a sieve, place in the Step 9 pan, and mix well. Taste it again, sprinkle with black pepper, and you're done.
Drizzle with soy sauce at the end when you are using tuna. It will add more flavour to the dish.
If you like to have plenty of soup, increase the amount of water by 250-300 ml per consommé cube.
Story Behind this Recipe
I wanted to eat light flavoured pasta for lunch, so I quickly made this pasta.
There are no special hints, but please make sure to keep the sauce soupy enough until the pasta is ready. If the liquid evaporates and simmers off, add some of the pasta cooking water to adjust the texture.